Coffee Chocolate Sirloin

Charmaine Lu -
  • 800g sirloin steak
  • 150g cubed pancetta
  • 2 espresso shots
  • 50g dark chocolate
  • 1 tbsp olive oil
  • 4 chopped garlic cloves
  • 2 knobs of butter
  • ½ glass of white wine
  • 1 diced onion
  • 3 bay leaves
  • 150ml heavy cream
  • 1 tsp chopped thyme
  • 1 tbsp pink peppercorns
  • Rub the steak all over with olive oil, bay leaves and garlic, and leave to sit for 1 hour at room temperature. Meanwhile, fry the onion in a knob of butter and some salt until caramelised. When ready, add to a food processor and blitz with the wine to make a puree.
  • Melt the remaining knob of butter in a pan and fry the steak for 2 mins or so on each side, then season and set aside. Add the pancetta to the pan, fry until golden, then stir in the onion puree and bring to a gentle simmer. Return the beef to the pan with the cream and peppercorns, cook for 3 mins, then stir in the coffee, thyme and chocolate. Simmer for a couple of minutes more, then slice the steak and serve immediately with your choice of sides.
45 mins
4 serving